ROCKY ROAD FUDGE
Creamy chocolate fudge filled with peanuts and marshmallows makes a chewy, crunchy, salty, sweet Rocky Road Fudge that all ages will enjoy.
Provided by Mary Younkin
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- Combine the milk, the chocolate, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. (If you aren't a fan of the microwave, you can easily melt the chocolate, milk and butter in a double boiler on the stove top.)
- Stir to combine and heat another 15 seconds if needed. Add the extract and stir until smooth. Stir in the peanuts and marshmallows and scoop the mixture onto a parchment lined tray.
- Spread with a spatula to approximately 1-inch thickness. Chill until ready to serve. Slice into squares and store in an airtight container in the refrigerator for up to two weeks. Enjoy!
Nutrition Facts : Calories 137 kcal, Carbohydrate 14 g, Protein 3 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 46 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
NANA'S ROCKY ROAD FUDGE
We make rocky road-style fudge every Christmas and it's a tradition, but why wait until the holidays for a recipe this good? -Ashley Berry, Montgomery Village, Maryland
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2-1/2 pounds (48 pieces).
Number Of Ingredients 5
Steps:
- Line a 13x9-in. baking pan with foil, letting ends extend over sides by 1 in. Grease the foil with 1-1/2 teaspoons butter; set aside., In a large saucepan, combine chocolate chips, milk and the remaining butter. Cook and stir over medium heat until mixture is smooth. Remove from the heat; stir in 2 cups peanuts. Place marshmallows in a large bowl; add chocolate mixture and stir well. Spread into prepared pan. Sprinkle with additional peanuts and marshmallows. Refrigerate until firm., Using foil, lift fudge out of pan. Cut into 1-1/2-in. squares.
Nutrition Facts : Calories 153 calories, Fat 8g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 39mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
ROCKY MOUNTAIN FUDGE-PUDDLES
Oh my Oooey Gooey Goodness. This is my favorite way to eat fudge and a perfect winter treat when it is snowing outside. The puddles of marshmellow cream are finger licking good with chunks of nutty chocolate fudge piled high like a Rocky Mountain with puddles of snow running down the sides and around the bottom, just waiting...
Provided by Rhonda E!
Categories Chocolate
Time 20m
Number Of Ingredients 8
Steps:
- 1. Prepare your ingredients: Roast Nuts and chopped them slightly or in half. Set aside and have them ready. Measure your chocolate and have it ready. Put marshmellow cream in fridge until your ready for it.
- 2. Prepare your pan: In a 5 3/4 X 3 X 2 inch pan line it with tin foil. Butter the tin foil. Set Aside. *Note you will need to have these items prepared because when the fudge it done you have to mix, pour, & layer the fudge within 1 minute so the fudge does not harden. So you will have to move quickly.
- 3. In a 1 Qt. Pan Put Sugar, Milk and Butter and heat on 3 on the dial or medium. Stir constantly until the mixture begins to boil. When it boils quit stirring and let the mixture boil without stirring between 12-15 minutes until it gets to the softball stage. It will ball when dipped into cold ice water with a spoon and touched.
- 4. Quickly take out the marshmellow cream from the fridge. Now QUICKLY add: Almond, Vanilla, & Chocolate and remove from heat and stir until chocolate is melted and smooth. Add nuts and fold.
- 5. Pour half of the mixture into the pan.
- 6. Layer with Marshmellow Cream.
- 7. Put the top layer of fudge on.
- 8. Put into the fridge/freezer until it is warm to the touch. If it gets cold on the top and the bottom is still hot put the pan in a cool bath to cool the bottom of the pan off. *Note: You don't want to cut the fudge when it is to hot or to cold because the marshmellow cream will be to runny and if the fudge is to cold it will be to hard and break into little pieces when sliced.
- 9. Turn the pan up side down and take it off and the foil.
- 10. Cut into 1 X 1 inch squares. Immediately put on a tray and serve. Dip the pieces of fudge in the puddles of snow. Enjoy your ooey gooey Rocky Mountain Fudge.
EASY ROCKY ROAD FUDGE
Remarks Marlene Corrigan of Scranton, Pennsylvania, "With so few ingredients, this fudge stirs up in a jiffy. Thats a good thing, since the chocolaty aroma is so tempting folks can hardly wait to taste it!"
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 3-1/4 pounds.
Number Of Ingredients 5
Steps:
- In a saucepan, combine the chocolate chips, milk and butter. Cook and stir over medium heat until chips are melted and the mixture is smooth. Remove from the heat; stir in peanuts and marshmallows. Spread into a greased 13-in. x 9-in. pan. Refrigerate until firm. Cut into squares.
Nutrition Facts :
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